Chicken Stew with Biscuits (The Ultimate Comfort Food) Recipe
Chicken Stew with Biscuits (The Ultimate Comfort Food) Recipe. This recipe is a classic comfort food that’s perfect for anyone who’s looking for a hearty and flavorful meal that’s easy to make.
It features tender chicken, savory veggies, and a blend of aromatic herbs and spices that come together to create a delicious and comforting stew.
Whether you’re looking for a cozy weeknight meal or something to serve at a family gathering, this recipe is versatile enough to fit any occasion.
Even if you’re not an experienced chef, don’t worry – this recipe is easy to follow and requires only a few simple ingredients.
With just a bit of chopping and stirring, you can have a steaming hot bowl of stew in no time.
So if you’re looking for a tasty and satisfying meal that’s sure to become a family favorite, give this chicken dinner recipe a try. You won’t be disappointed!
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Chicken Stew with Biscuits (The Ultimate Comfort Food)
Equipment
- 2 forks
Ingredients
For the Stew:
- 2½ cups chicken stock or more as needed
- 2 pounds skinless, boneless chicken breast halves
- 1 tablespoon salted butter
- 1 stalk celery sliced
- 1 cup sliced carrots
- 1 package (16oz) white button mushrooms sliced
- ¾ cup yellow onions chopped
- 1 clove garlic minced
- ¼ cup all-purpose flour
- 2 pounds cooked potatoes chopped
- 1½ cups fat-free half-and-half
- 1 cup frozen peas thawed
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- salt to taste
- fresh ground black pepper to taste
For the Biscuits:
- 2 cups all-purpose flour or more as needed
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoon shortening
- 1 cup plain low-fat yogurt
- 2 tablespoon fat-free half-and-half
Instructions
For the Stew:
- In a medium-high heat, place 2 1/2 cups of chicken stock in a pot and wait until it boils.
- Add chicken to the pot and cook it for about 10 minutes until the meat is no longer pink in the center and the juices run clear.
- Remove chicken from the pot and let it cool on a plate.
- Using two forks, shred the chicken into small pieces and set it aside. Keep the remaining stock.
- In a pan, melt butter over medium heat.
- Add carrots and celery to the pan and sauté for 4 minutes.
- Add mushrooms, onion, and garlic to the pan and cook for 2 more minutes.
- In a small bowl, mix flour and 2 tsp of the reserved stock together. Gradually add more stock while whisking until the mixture becomes thin and lump-free. Set aside.
- Pour the remaining stock into the pan with the mushroom mixture.
- Add potatoes to the pan and bring to a boil.
- Whisk in the flour mixture to the pan and bring to a boil.
- Add half-and-half, peas, thyme, rosemary, salt, pepper, and shredded chicken to the pan.
- Reduce heat to low and let the stew simmer while preparing the biscuits. Add more stock if necessary.
- Preheat the oven to 400 degrees F
For the Biscuits:
- In a large bowl, mix 2 cups of flour, baking powder, baking soda, sugar, and salt.
- Cut in shortening with two knives or a pastry blender until the mixture becomes coarse crumbs.
- Add yogurt and half-and-half to the bowl and mix until the mixture comes together.
- Knead the dough a few times and roll it out to a 1-inch thickness.
- Cut the dough with biscuit cutters and repeat the process with remaining dough, adding more flour as needed.
- Transfer the stew into a 2-quart casserole dish.
- Place the biscuits on top of the stew.
- Bake in the preheated oven for 20 to 25 minutes or until the biscuits are golden brown.
Nutrition
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